Tag Archives: Pouilly-Fuissé

  • Pairing our Pouilly-Fuissé - scallop tartines with red onion compote

    The buttery and nutty aroma of our Chardonnay Pouilly-Fuissé, Les Chevrières, Domaine Cornin will enhance the flavours of the scallops while displaying sufficient acidity to keep the palate fresh even if they are served in a rich sauce.

    On this instance, we have decided to pair it with a fairly simple recipe, adapted from Fumiko Kono's - La cuisine de Fumiko's book.
    This is one of my go-to recipe when I want to prepare a fancy dinner but don't have much time: it will be perfect for a special occasion (Valentines day and anniversaries we are looking at you) or a date night.

    Tartine is the french word for open sandwich. But don't judge it before you try it - it's damn good!

    Scallop tartines with red onion compote and curry

    For 2 people as a main course (or 4 people as a starter)
    About 10 minutes of preparation and 10 minutes of cooking

    You will need:

    • 12 scallops (3 per tartine)
    • 4 slices of French sourdough bread or similar
    • 4 tablespoons of Philadelphia cream cheese
    • 6 red onions
    • half a teaspoon of powdered curry
    • 1 tablespoon of apple cider vinegar
    • 3 tablespoons of olive oil
    • maldon salt and pepper

    Nice to have:

    • a few leaves of fresh coriander
    • 2 or 3 radishes

    Peel and slice thinly the red onions.
    Slice thinly the radishes.
    Soak about half an onion and the radishes in iced water for 10 good minutes.
    This will ensure you don’t ruin your date night by eating raw onions as it will mellow the taste and take away the stinging bite and the lingering after taste.

    Prepare the red onion compote:

    Scallops tar tines with red onion compote

    Heat a frying pan with about 2 teaspoons of olive oil or salted butter and sauté the onions until they are tender and caramelised. Add the tablespoon of apple cider vinegar to deglaze the pan. Turn off the heat and add a bit of salt and pepper.

    Toast the bread and spread the cream cheese on it.

    In a frying pan, add one tablespoon of olive oil and sear the scallops on high heat for 2 minutes each side.

    Cut the scallops in two so they are half as thick.

    Scallops tartines with red onion compote

    Divide the onion compote on the tartines of bread, add the slices of scallops and top them with the raw onions and radishes.

    Sprinkle some curry and add a few leaves of fresh coriander.

    Serve as a starter for 4 or a main course for 2 with a few leaves of salad (preferably with no vinegar).

    ET voila! Enjoy your dinner with our beautiful Pouilly-Fuissé for a perfect pairing! :)

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  • Our top wines from Pouilly-Fuissé

    I have recently tasted more than a hundred Chardonnays from the Mâconnais region at Artisans Vignerons de Bourgogne du Sud  annual tasting. This small-scale wine fair – held annually at the Castle of Hurigny in Southern Burgundy – gathers “a small group of wine-growing friends in the Mâcon wine-growing region” who aim at producing wines “on the basis of small-scale, human, craftsman-based agriculture”.

    Domaine Cornin Pouilly-Fuissé Domaine Cornin - Photo: Marie-Anne Onraed

    Even without some of the best-known names in the region such as Domaine Ferret or Belgian-born Jean-Marie Guffens, I have to say that I have been very impressed by the high quality level of most wines presented at the tasting. The Mâconnais is increasingly becoming the region of choice for those looking for excellent value white Burgundies. The most talented winemakers of the Mâconnais now produce complex and vibrant Chardonnays selling for little more than what you would pay for entry-level regional appellation wines from the far more famous Côte-d'Or in the heart of Burgundy.

    Here are our top five wines from Pouilly-Fuissé, the star appellation of the Mâconnais region (in no particular order). Other very good Pouilly-Fuissé tasted there include wines by rising-star Denis Jeandeau, Pierre Vessigaud or “natural wine” oriented producer Philippe Valette.

    Pouilly-Fuissé vineyards seen from the Rock of Solutré Pouilly-Fuissé vineyards seen from the Rock of Solutré - Photo: Sylvain Wellhoff

    Domaine Cornin Pouilly-Fuissé Les Chevrières 2012: this is a wine we know pretty well as Cornin’s Chevrières 2011 is the Chardonnay we have selected for Sip and Learn box #1. The 2012 – which was still a bit closed in previous tastings – is now showing very well, with elegant aromas of pear, citrus fruit, nuts, honeysuckle, together with hints of butter and vanilla. Round and perfectly balanced on the palate, in a more delicate style than Clos Reyssié (Cornin’s other single-vineyard Pouilly-Fuissé). Excellent (organic)

    Saumaize-Michelin Pouilly-Fuissé Clos sur La Roche 2013: “Sur La Roche” vineyard in the village of Vergisson is one of the most intriguing single-vineyards in the Pouilly-Fuissé area. As the name suggests, the vines are grown on the limestone soils of the Rock of Vergisson. At around 400 metres above sea level, this is a high-altitude vineyard by Burgundy standards. Probably not the most expressive wine of the tasting, but elegant and delicate, with excellent acidity and a strong mineral character. Good / Very good (organic).

    Château des Rontets Les Birbettes 2012: Château des Rontets wines will never be the showiest wines around when young but the 2012 Birbettes is surely one of the most elegant Pouilly-Fuissé of the vintage. White fruit flavours with delicate aromas of nuts, white flavours and just the slightest hint of vanilla. Not quite as big on the palate as many others wines, but perfectly balanced, with a long finish. Will need cellaring to unfurl fully. Excellent (organic)

    Domaine de Thalie Pouilly-Fuissé 2012: made from purchased grapes as this young winemaker – whose winery was established only five years ago – doesn’t own vineyards in Pouilly-Fuissé. Flavours of ripe peach, pear, vanilla with a slight iodine character. Not the most concentrated wine on the palate, but very well balanced. Rather long finish with orange marmalade notes. Well worth a try if you can get your hands on one of the only 1,500 bottles produced. Excellent value (organic).

    Frantz Chagnoleau Pouilly-Fuissé Pastoral 2013: Frantz Chagnoleau was born and raised in the Cognac region – not Burgundy. He established his winery five years ago, after working with Olivier Merlin, one of the best-known names in the Mâconnais region. His wife Caroline – a trained enologist who has worked in Napa Valley – is now working with him. This wine has been made from purchased grapes as Frantz Chagnoleau doesn’t own vineyards in Pouilly-Fuissé. Elegant aromas of citrus fruit, with a hint of reduction and toasted notes from oak ageing that will integrate over time. Rich, round and balanced on the palate. Frantz Chagnoleau is convinced that there is still plenty of room for improvement for this wine. Already very good (organic).

    Pouilly-Fuissé is only the tip of the iceberg of great wines produced in the Mâconnais region Coming soon: our top wines from the lesser-known appellation of Southern Burgundy (Saint-Véran, Viré-Clessé, Mâcon-Villages).

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